Pages

Thursday, May 31, 2012

Eggplant Rice - 2

I am yet to start cooking after coming here to India, this is again another dish that I had done, before coming here. It is another version of the eggplant rice, you can see a different version of the eggplant rice here, a small change in the spices added to the dish results in an entirely new one. A friend of mine makes this, it has fennel seeds for the flavoring part, you can use both the huge eggplants as well as the smaller varieties..Need To Have

Basmati Rice - 1 + 1/2 cup

Eggplant - 1 huge one chopped

Onion - 1 big chopped

Tomatoes - 2 big chopped

Turmeric Powder - 1/2 teaspoon

Red Chilli Powder - 1 + 1/2 teaspoon

Coriander Powder - 2 teaspoons

Mustard Seeds - 1/2 teaspoon

Curry Leaves - 10 to 15 leaves

Roasted Cashews - 2 tablespoons

Chopped Coriander Leaves - 1/4 cup

Make A Powder

Fennel Seeds - 2 teaspoons

Cloves - 4

Cinnamon - 1" piece

Method
Cook the rice and cool it. Heat some oil, add the mustard seeds, once it starts spluttering, add the onions, saute till transparent, add the powder, mix for a few minutes. Now add the chopped tomatoes, cook for a few mins till it starts to break down, add the turmeric, chilli and coriander powders, mix. Add the eggplant pieces and salt, mix, cover and cook till done, finally add the curry leaves, mix everything well till dry and then cool it. Now mix this with the rice, garnish with the roasted cashews and coriander leaves. Serve with some raitha.

Note
Add a little more oil than usual, at the end, it should be a little oily, otherwise when you mix in the rice, it'll be very dry.
You can make the eggplant mix, refrigerate it and use it later, should keep well at least for a week or even more.